Preheat oven to 325 degrees Fahrenheit.

Rub lamb with olive oil salt and pepper.

Mix one cup parsley, half a cup mint, three crushed garlic cloves, and the zest of one lemon.

Roll your lamb in the herbs and sear in a hot pan till golden brown.

Transfer to a clean pan and add half a cup of Herzog Quartet, and two cups of beef broth. Cover with a lid and place in oven.

Braise for around two hours or until the texture is soft but not falling apart.

Blanch your peas in boiling salted water till al dente and shock in ice water. Hold until ready to use.

Steam parsnips till soft. Add to blender with oat milk, salt, and margarine and blend on high till smooth puree. Hold until ready to use.

Mix whole grain mustard with one tablespoon of wine to loosen and set aside.

In a bowl combine the rest of your parsley, mint, one clove of crushed garlic, the zest of one lemon, toasted bread crumbs, one tablespoon olive oil, salt and pepper and mix till combined well and set aside.

Pull lamb out of oven, strain braising liquid, and reduce till desired texture.

Paint lamb in wine mustard and roll in your seasoned herb breadcrumb mixture.

Heat pan with a tablespoon of oil until it is smoking hot. Add English peas and sauté till blistered. Add in shallots, salt, pepper and a splash of Herzog Quartet. Cook until wine evaporates fully. Take off heat and toss with a few fresh mint leaves.

Place a large spoonful of parsnip puree in the center of the plate, creating a well. Place peas to one side and spoon lamb jus into the cento of the well. Place crusted lamb shank on plate and garnish with fresh pea sprouts.